Indulge in the rich flavors of Italy with a delectable pesto fettuccini dish, teeming with fresh vegetables and a homemade Bolognese sauce made with tender beef, tomatoes, and aromatic notes of fennel, paprika, garlic, and more. This hearty recipe is a must-try for those who savor authentic Italian cuisine. When you crave a satisfying meal like this pesto fettuccini with Bolognese, you might also enjoy exploring other classic dishes such as lasagna al forno, antipasto salad, or chicken scallopine.
How to Make the Best Bolognese Recipe
Before diving into this mouth-watering fettuccini with pesto and meat sauce recipe, let’s get started! First things first, bring a large pot of water to a rolling boil to cook the pasta. Meanwhile, prepare the ingredients for the sauce by chopping and seasoning the beef and sausage. Next, heat some oil in a pan over medium-high heat, then sauté the carrots and shallot until they’re tender. Add butter, oregano, and garlic to the pan, followed by the meat. Finally, stir in the tomato puree. In a separate processor, blend together basil, Parmesan, garlic, oil, salt, and pepper to create the pesto sauce. Once the pasta is al dente, drain it and rinse with cold water. Toss the cooked fettuccine with the prepared pesto sauce. Meanwhile, in the same pan used for the meat sauce, add red wine, then stir in the tomatoes and Worcestershire sauce. Allow the mixture to simmer occasionally until the flavors have melded together. To serve, combine the cooked pasta with the Bolognese sauce and top it off with a dollop of cream. Garnish with fresh basil leaves and shaved Parmesan or Romano cheese for an added touch of elegance.
How to Tell When Pasta is Cooked
While it’s possible to gauge the doneness of pasta by visual inspection, the most reliable approach is to taste a strand. The ideal texture, known as al dente, is characterized by a tender yet still slightly firm bite. This subtle resistance indicates that the pasta has reached its optimal level of cooking.As for the common practice of testing pasta stickiness by tossing it against a wall or ceiling, it’s not entirely accurate. In reality, pasta tends to become increasingly gummy as it cooks, so if it does stick, it’s likely already overcooked. Instead, I recommend relying on the tried-and-true method of tasting a sample strand.
Pesto Fettuccini with Bolognese Sauce FAQs
When it comes to storing and reheating homemade Italian beef Bolognese, there are a few key considerations. For starters, I recommend separating leftovers into distinct containers – the fettuccini with pesto can be stored alongside some chicken or seafood for a future meal, while the Bolognese sauce is best paired with mashed potatoes. In terms of shelf life, both components should remain safe to eat in the refrigerator for up to three days. To reheat, simply bring them to a simmer on the stovetop.One common question surrounding the Bolognese recipe is whether red wine is a necessary component. The answer is no – while many recipes do incorporate red wine, it’s purely optional in this case. If you prefer not to use alcohol, feel free to substitute beef broth or omit it altogether.
Pesto Fettuccini with Bolognese Sauce Recipe
Pesto Fettuccini with Bolognese Sauce
Pesto fettuccini with Bolognese sauce is a delectable and satisfying pasta dinner, reminiscent of homemade Italian cuisine. The combination of rich Bolognese meat sauce, made with tender beef, and silky fettuccine pasta, all tied together with the vibrant flavor of pesto, is sure to delight even the most discerning palates. For those who crave hearty Italian dishes like this fettuccini with pesto, a must-try Bolognese recipe awaits!
Instructions
As you prepare to cook your pasta, start by bringing 4 cups of salted water to a boil. Meanwhile, preheat a saucepan over medium heat and begin preparing the ingredients for the bolognese sauce. Diced onion and celery are first on the list, followed by grated carrots and shallot. In a separate bowl, combine Italian sausage, ground beef, fennel, cracked peppercorns, salt, and paprika, mixing well to ensure everything is evenly distributed. Next, pour 1 tablespoon of olive oil into the hot pan and swirl it around to coat the bottom. Add the diced vegetables and cook for 4 minutes, stirring occasionally. Make a hole in the center of the mixture and add butter, garlic, and oregano, allowing the butter to melt before stirring everything together and clearing out a space in the center. It’s then time to add the meat, breaking it apart as you go and folding it into the vegetables. The tomato purée is next, and once combined, cook for 5 minutes. Once your pasta has cooked al dente (approximately 12 minutes), drain it and rinse under cold water before setting it aside with a bowl of pesto sauce ready to go. Create an empty space in the center of the bolognese sauce and pour in the red wine, allowing the alcohol to burn off for 1-2 minutes before adding in the tomatoes and Worcestershire. Lower the heat to a simmer and stir everything together before cooking for another 10 minutes. Finally, drain the pasta once more, rinse it under cold water, and toss it with the pesto sauce. Set the noodles aside and stir heavy cream into the bolognese sauce, then remove it from the heat. To finish, plate the noodles and top them with a scoop of the bolognese sauce, some fresh grated parmesan cheese, and garnish with basil ribbons for a visually appealing dish.